I was determined to make a gingerbread recipe for the holidays, and make it gluten and dairy free. I tried this recipe twice! But the second time around really was the charm. I added walnuts and chocolate chips to the gingerbread for something different, so feel free to add your favorite cookie toppings!

Chocolate Chip and Walnut Gingerbread Bars

Pieces:

6 tbsp. softened vegan butter

two thirds cup brown sugar

three quarters cup white sugar

one third cup molasses

1 egg

2 tsp. vanilla

2 cups gluten free flour (preferably one that has xantham gum in it)

one half tsp. baking soda

pinch of salt

4 tsp. ground ginger

2 tsp. ground cinnamon

1 cup walnuts

one half cup vegan chocolate chips (I used mini ones)

cooking spray

Process:

In a large bowl, combine the softened butter, brown sugar, and white sugar. Beat on low for one minute until combined.

Add the molasses, egg, and vanilla. Beat another minute on low until combined.

Add the flour, baking soda, salt, ginger, cinnamon. Beat again on low for one minute until combined.

Add the walnuts and chocolate chips and stir them in with a spoon to incorporate.

In an 8 by 13 inch greased baking pan, pour the cookie bar mixture. Spread evenly in the pan.

Bake at 350 degrees for 20-25 minutes, just until edges starts to brown slightly.